Gluten-Free Blueberry Almond Pancakes with Maple Syrup

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy, gluten-free pancakes bursting with fresh blueberries and crunchy almond pieces, served warm with pure maple syrup for a delightful breakfast treat. This American-inspired breakfast recipe (gluten free), ready in about 25 minutes, layers gluten-free all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups gluten-free all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/4 cups almond milk
1 large egg
2 tbsp, plus more for serving pure maple syrup
1 tsp vanilla extract
3/4 cup fresh blueberries
1/4 cup sliced almonds
2 tbsp, for cooking coconut oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large mixing bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups almond milk, 2 tbsp pure maple syrup, and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in 3/4 cup fresh blueberries and 1/4 cup sliced almonds.
Step 4: Heat a large non-stick skillet over medium heat and brush with 1 tbsp coconut oil. Pour 1/4 cup batter per pancake onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2-3 minutes until golden and cooked through.
Step 5: Repeat with remaining batter, adding more coconut oil as needed. Serve warm drizzled with extra maple syrup.